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Recipes Fresh From The Farm

Baked Tomato Sauce

from Sunset Magazine
Serves 6-8


  • 12 medium to large firm ripe tomatoes
  • Salt and Pepper to Taste
  • 3-6 minced cloves garlic
  • One-half cup chopped Parsley
  • One-half cup olive oil

Cut tomatoes in half width-wise and set in
9 × 13 baking dish cut side up.
Sprinkle with salt and pepper.
Mix the garlic, olive oil and parsley
and spread over tops of tomatoes.
Bake in a 425 degree oven for 60-70 minutes
or until lightly browned and reduced by half.

  • Editors note: Instead of the fast way, I personally like to slow cook the tomatoes in a 350 oven for 3 hours.
    Either way – it’s wonderful.
  • Dish may be doubled or tripled or more.
    After the tomatoes have been baked in the oven, you can freeze the mixture in baggies or containers in desired serving amounts.
  • Figure two tomatoes per person.